Spiced-Up Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup. Ingredients:
3 tablespoons grapeseed oil or 3 tablespoons canola oil |
1 medium butternut squash, peeled, seeded and cubed |
1 1/4 cups onions, chopped |
1 1/4 cups carrots, chopped |
4 celery ribs, peeled and chopped |
2 garlic cloves, minced |
3 scallions, chopped |
32 ounces vegetable stock (unsalted) |
2/3 cup coconut milk |
1 teaspoon turmeric |
1/2 teaspoon ground cumin |
1/2 teaspoon cumin seed, toasted and ground |
1/2 teaspoon cayenne (add more or less depending on spice preference) |
1 teaspoon ground coriander |
1/3 teaspoon garam masala |
salt |
pepper |
Directions:
1. Heat oven to 400 degrees.
2. Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
3. While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.
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